Cathy's Story

This recipe was inspired by a local Italian restaurant that We would frequent often just to get this soup. So I created my version which is a bit lighter and healthier than the restaurant version. I have made this many times and it always turns out wonderful.
I make croutons from baguette that I keep in my freezer by cutting into 1 " pieces, drizzling with some Olive oil, a little salt & Pepper and baking at 400. Stand right there and watch them. The minute you turn your back they will Burn!
Also, if you are using frozen spinach, simply thaw and squeeze dry and add only 2 cups.
Enjoy!

Cut chicken breasts into bite size pieces and season with salt & pepper. Heat olive oil in a 2-3 qt saucepan.
Add Chicken and cook until no longer pink. Remove from pan with a slotted spoon and set aside.

2

Add 2 tablespoons of butter to the same pan and add the onion, carrots and celery. Cook for 5 min or until onions are translucent. Add Garlic, Thyme & Cayenne, Salt & Pepper. Cook for another 3 minutes.

3

Add flour to the vegetables and cook for 1 minute longer. Add the Chicken stock slowly to mixture. Cook for 20 minutes or until vegetables are tender and soup thickens.

4

Add the Half & Half & cook and stir until thickened. Add Chicken and Spinach, cooking for another 5-10 min. Check the seasonings and add more Salt, Pepper or Cayenne to taste.

Lara GallagherLadyAmalthea44Jan 26, 2014I put my spinach in whole and it kinda breaks down while it cooks, so it's smaller. ;) And I realized I don't measure it, I just dump it in! LOL! It was definitely thinner with the almond milk, but I'm used to experimenting with it with my 7 yo having milk allergies. :) Having the rest of it tonight for dinner. ;)